Blueberry Peach Crumble (100% whole grain + gluten-free)

An easily adaptable blueberry peach crumble recipe that’s coincidentally gluten-free and whole grain! Can be made with any fruit that you like.

I always knew that cobblers were different from crisps and crumbles, but I never knew there was really a difference in crisps and crumbles until now.

So what’s the difference between a crisp, crumble, and cobbler?

Crumbles:

Crumbles are baked fruit topped with a streusel topping that consists of oats, sugar, fat, and spices.

Crisps:

Crisps are like crumbles but don’t have oats in the topping, which makes the topping more crumbly, like a crumbled up pie crust.

Cobblers:

In cobblers the topping is basically biscuit dough. Generally the biscuits are dropped individually instead of having a blanket of dough.

Now that we’ve cleared that up, meet my new favorite way to use up summer fruit. After coming back from the US 11 pounds heavier, I haven’t really been into making large serving desserts. So I only made a fourth of the original recipe and ended up with two 5″ crumbles. I guess you could share each crumble but it’s much more fun to eat the whole thing yourself and then feel content.

The topping only uses oats and no flour, which happens to make this blueberry peach crumble gluten-free if you use gluten-free oats! And because oats are whole grains, it’s also 100% whole grain. So you can feel good about eating it! Yay. And don’t let the “oat flour” throw you off. Oat flour is just ground up oats! Grind oats (I prefer quick oats) in a coffee grinder or food processor until flour like.

I wish I could take credit for this gluten-free blueberry peach crumble recipe but I adapted it from the King Arthur Flour Whole Grain Baking book. Every recipe I’ve made from there so far has been amazing! Definitely go check it out if you’re into whole grain baking.

I served mine with some homemade vanilla sauce but since I’m not completely happy with that recipe, I’ll just recommend ice cream. Crumbles are nice on their own but just a little bit of vanilla ice cream makes a world of difference!

I used these cute little $3 tart pans from Pier 1 Imports. If you want more than just two servings, double the recipe for an 8″x8″ or quadruple it for a 9″x13″ and bake for the same amount of time.

And you can of course use any fruit that you have on hand. The original recipe used apples and raspberries but I just had too many peaches and blueberries on hand to even think about using anything else.

Something I loved about this crumble was that it actually tasted just as good on the second day as the first. And then I refrigerated it and it also tasted amazing cold. You just can’t go wrong with this recipe. ;)

Directions

Preheat the oven to 350 degrees F (175 degrees C) and spray two 5" tartlet pans with cooking spray. Get out a cookie sheet.

In a medium bowl, mix together the oat flour and sugar. Cut the butter into this mixture using a pastry blender, fork, or your fingers. Don't work it in so much that it becomes paste-like!

Add in the oats, cinnamon and salt and stir until combined. Set this aside.

To make the filling, mix together the sugar, oat flour, and cinnamon in a medium bowl.

Add the peaches and blueberries and stir just until combined.

Divide the fruit among the two tartlet pans and top with the topping.

Place the crumbles on top of the cookie sheet (to prevent potential spillage from dirtying your oven) and bake for 35 - 40 minutes or until the topping is golden brown, crisp and the filling is bubbling.

Remove from the oven and wait 10 minutes before serving.

If not eating on the first day, cover and store at room temperature for 1 day. You can also refrigerate it for up to 4 days.

Notes

To make oat flour, grind 6 tablespoons of oats in a food processor or coffee grinder until flour like. With quick oats, this takes me a few seconds in a coffee grinder. It'll take longer with regular rolled / traditional oats and longer in a food processor. This should give you enough for the topping and filling.

I used blackberries from my yard in Brooklyn! I grew up in TN so mama always made cobbler with pie dough. Well… to stop migraines I’ve gone gluten free but mainly just less processed foods. This recipe was great! I used the coffee grinder to make the oat flour. Cool. My 7 year old loved it. We doubled it for our big family and baked it in fun tiny crock pots. Everyone got their own to savor for a few days. Added a tiny scoop of iHaagan Daz Ice Cream. Mmmmm Thank you.

Tiny crock pots?! That’s so cute. And I love that you have blackberries growing in Brooklyn! I live in Berlin and wish we had the possibility to grow berries here. :) I’m happy that you and your family enjoyed this recipe and that the oat flour making went well! Thanks for your comment.

I love oat crumbles, but unfortunately they’re not safe for my coeliac daughter. Uncontaminated oats are gluten-free, but they contain a protein called avenin that’s very similar to gluten, and some coeliacs react to them – and unless the coeliac is having regular biopsies, they won’t know if they’re reacting, so they’re advised against for coeliacs. See https://www.ceres.co.nz/oats-are-not-gluten-free/ for more information.

Thanks for the information! A few readers have mentioned not being able to find GF oats in Australia and New Zealand and now I know why. They’re still widely accepted as GF in the US so I’m interested to see if that changes in the future. Thanks again!

I stumbled upon your site, while looking for a peach dessert. I don’t normally give feedback, but I had to this time.
This is absolutely delicious. It was just want I was looking for. My very picky children even thought it was yummy!
I have explored your blog and have saved several other recipes, I’m looking forward to making. I love that you have a print option on your recipes. Other blogs I visit don’t have that and it’s annoying to try and print things. So thank you for that! I’m also a Texan! Which might have influenced me to like your blog even more!! Cheers

Thanks so much for taking the time to leave feedback! I really appreciate it. I’m so happy that you and your kids enjoyed the crumble and that you’ve found some other recipes to try. And it’s good to know that someone appreciates the print function! I’ve printed way too many recipes with 9 pages of comments so I know how annoying that is. ;) Thanks again!

Thanks for the terrific recipe, Erin!! And the education on crisps, crumbles and cobblers (Shakespeare would love that alliteration:) A drop of almond extract really enhances the flavor of peaches. I also added toasted chopped pecans and the tiniest shake of cloves and allspice.

Sorry for the slow reply, Cass! I’m so happy that you liked the crumble. :) Those are some super yummy sounding changes you made! I’ll have to try them next time. And yes to almond extract and peaches! I actually want to try Amaretto next time. :) Thanks a bunch for the feedback!

I’ve made this so many times since I found it…a week ago. Lol. I’ve actually run out of peaches and blueberries so I’ve been making it with my bajillion apples. And then I adapted it to a single serving to prevent myself from eating a whole batch. :) LOVING your blog!!! I can’t wait to plow my way through more recipes!!!!!

Lol. You’re awesome! I love that you took it even further and made it only a single serving. Go you! I’m so happy you found my blog. I hope you’ll enjoy the other recipes! Thanks so much for the feedback and the rating. :)

I made this tonight for a happy crowd after the make your own pizza dinner. This is the 3rd time I’ve made it, it’s just that good. In fact, I put up some peaches in the freezer today to make several batches for a wedding dessert in November. The bride asked for crisps and crumbles instead of cake! I threw in blackberries because I had them on hand. DELICIOUS!

Hi Erin,
this recipe looks amazing and I cannot wait to try it. I just have one question, do you have the Nutritional Facts, I do not see it posted with the recipe but I plan to try this tonight for my anniversary! thank you for healthy alternatives!
Laurie

Hi Laurie! Happy anniversary. :) I don’t have the nutritional facts but you could use CalorieCount to get that. Just sign up for an account (it’s free!) and then copy and paste the recipe into that link and it’ll tell you everything you want to know. :) I hope you’ll enjoy the crumbles!

I made this last night for my family and it was wonderful! Super easy to make and delicious. I doubled the recipe and used an Emile Henry pie dish and topped it with homemade vanilla ice-cream. Thanks so much for the recipe…this one is a keeper!

This crumble — which I formerly would have called a crisp! — is cooling as I write. I may have snuck a spoonful the very second I pulled it out of the oven, too impatient to wait. Oh my stars. Delicious! Thank you for another healthier alternative for dessert.

I found you when I googled gluten free peach crumble….just made it …amazing. It’s the first time I have ventured into gluten free land…just found out my daughter is gluten intolerant…This is a definite win and I did not miss the flour at all … I only had peaches and doubled it and put in an 8×8. Exactly what I had wanted. Thanks so much. I have posted the results on fb and have already directed people to your site.

I’m so happy that you enjoyed the crumble! And I think this is a great recipe for those just starting off in the GF world. It tastes just like a flour-filled version, doesn’t it? :) Thank you so much for sharing on Facebook and for the rating and feedback on the post! It’s much appreciated. :)

Blueberries and peaches are my absolute favorite combo for crumbles and crisps! Not only delicious, but such pretty colors too! Love that this one is whole grain, that means I can eat more of it, right? :)